Best 9 Chard Frittata Recipes

SWISS CHARD FRITTATA

Steps:

• Tomatoes: Preheat oven to 325 degrees. In a 9-inch pie plate, place tomatoes and garlic cloves. In a small bowl, whisk together olive oil, balsamic vinegar, thyme, light-brown sugar, and salt. Drizzle over tomatoes and garlic and bake in the oven until tomatoes are wilted and caramelized, 40 to 45 minutes. Set aside.
• Frittata: Increase oven temperature to 425 degrees, with the rack in the upper third of the oven. Lightly beat eggs in a large bowl with a whisk. Season with salt and pepper; set aside.
• In a 12-inch nonstick skillet, heat oil over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until tender, 12 to 15 minutes. Reduce heat to medium and add the stems of the chard; cook until tender, 3 minutes. Add the chard leaves and stir to combine. Cook until wilted, about 1 minute. Pour egg mixture into skillet. Cook, using a heatproof spatula to gently stir and push eggs from edges to center of pan so runny parts run underneath, until eggs begin to set, about 2 minutes.
• Scatter cooked tomatoes on top of the frittata and evenly distribute feta cheese on top. Transfer frittata to oven and cook until top is set and has puffed slightly, about 15 minutes.
• Gently run a spatula around the edges and underneath the frittata and carefully slide out of the pan onto a cutting board. Slice into wedges and serve hot, warm, or at room temperature.

FRITTATA BITES WITH CHARD, SAUSAGE, AND FETA

Steps:

• Preheat oven to 325°F. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring large pot of salted water to boil. Add Swiss chard and cook just until wilted, about 2 minutes. Drain. Finely chop chard, then place in kitchen towel and squeeze dry. Set chard aside.
• Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and sauté until soft, 4 to 5 minutes. Add sausage and sauté until brown and cooked through, breaking up with fork, 5 to 7 minutes. Remove from heat and cool.
• Whisk eggs, cream, salt, and pepper in large bowl to blend. Add chard and cooled sausage mixture, then feta; stir to blend. Transfer mixture to prepared baking dish.
• Bake frittata until set in center, 45 to 55 minutes. Transfer baking dish to rack and cool frittata 15 to 20 minutes. Place platter atop dish with frittata. Using oven mitts, hold baking dish and platter firmly together and invert frittata onto platter; place another platter atop frittata and invert again so that frittata is right side up. Cut frittata into 20 pieces. DO AHEAD: Can be made 1 day ahead. Place frittata pieces on rimmed baking sheet. Cover and chill. Rewarm in 325°F oven until heated through, about 10 minutes.
• Transfer frittata pieces to platter. Garnish each piece with parsley; serve warm or at room temperature.

CHARD FRITTATA

Steps:

• Wash the chard thoroughly; put in a large kettle and steam over medium heat in the water that clings to the leaves. Cover pot while steaming. When chard is tender, after about 10 minutes, drain, reserving liquid for another use, like making a broth, and coarsely chop the tender leaves.
• Preheat oven to 350 degrees.
• Put the butter and oil in a saute pan, a straight-sided quiche pan or a shallow baking dish that can go in the oven. When the butter has melted and the foam begins to subside, add the minced shallots and saute briefly until they are translucent but not brown. Add chopped chard and mix well. Remove from heat.
• In a bowl combine eggs, cream, salt and pepper and beat thoroughly. Pour this batter over the chard, lifting edges of the chard with a fork to let batter run underneath. Dot the top with cheese cubes and put in middle of oven. Bake 20 to 25 minutes.
• Remove and let cool slightly. To serve, cut into squares or wedges.

SWISS CHARD AND TOMATO FRITTATA

Steps:

• Chop the chard. In a skillet, sauté the garlic and onions in 1 tablespoon of the oil.
• Add the chard, cover and lower the heat and cook for 10 minutes.
• Remove from heat and drain if juicy.
• In a large bowl, beat the eggs, salt and pepper until blended. Stir in the chard.
• Coat the bottom of a skillet with the remaining oil and return to medium heat.
• When hot, pour egg mixture and arrange tomato slices on top.
• Cover and cook until the edges are firm and the bottom is golden and beginning to brown. Turn frittata over and cook for about 5 more minute until eggs are cooked.
• Serve immediately or at room temperature.

SWISS CHARD & GOAT CHEESE FRITTATA

Steps:

• Wash the Swiss chard; cut off stems, dice finely, and set aside.
• Chop the leaves.
• Heat 1 tablespoon olive oil in a nonstick 9-inch skillet with an ovenproof handle. Add onion, ¼ teaspoon of salt, and rosemary. Sauté 10 minutes over medium heat, until the onions are very soft and just starting to brown.
• Stir in the Swiss chard leaves and the remaining ¼ teaspoon salt, and sauté 1 to 2 minutes, or until the greens are just wilted. Remove from heat, stir in garlic and Swiss chard stems, and set aside.
• Whisk eggs in a bowl. Add the Swiss chard mixture and goat cheese, and stir to combine.
• Wash and dry the skillet and return to stove top.
• Preheat the broiler unit in the oven.
• Heat the remaining tablespoon oil in the skillet over medium-high heat. When the oil is very hot, pour in the vegetable-egg mixture and cook for 3 to 4 minutes, or until the eggs are set on the bottom.
• Transfer the skillet to the preheated broiler and broil for about 3 minutes, or until the frittata is firm and golden on top.
• Loosen the frittata from the skillet and invert onto a large round plate. Cut into wedges and serve.

CHARD AND SALAMI FRITTATA

Steps:

• Preheat broiler. Whisk all the eggs, 1 1/2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
• Heat olive oil in medium nonstick broilerproof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes. Add Swiss chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to mediumhigh; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1 1/2 tablespoons cheese over top.
• Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute. Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.

SWISS CHARD AND POTATO FRITTATA

Steps:

• Place potatoes in a saucepan.
• Add a slight amount of water, salt and pepper.
• Bring to a boil; cook for 5 minutes or until potatoes are tender; drain and set aside.
• In a large skillet, heat oil on medium-low heat.
• Saute onion for 5 minutes.
• Add chard and stir 1 minute or until chard is wilted.
• Remove from heat and cool slightly.
• In a large bowl, beat eggs and egg yolks.
• Stir in potatoes, chard mixture, green onion, cheese, milk, salt, and cayenne; spoon about 1/3 cup of mixture into greased regular size muffin cups or spoon 1 generous tablespoon into greased mini muffin cups.
• Bake at 375 degrees for 14-16 minutes for regular size muffin cups or 10 minutes for mini muffin cups, or until either is set and slightly puffed.
• Serve warm.

SWISS-CHARD FRITTATA WITH RYE BERRIES

Steps:

• Preheat broiler with rack in top third. Heat 1 tablespoon oil and garlic in a 10-inch broilerproof nonstick skillet over medium. When fragrant, add chard stems and leaves. Season with salt and cook, stirring, until just tender, 4 minutes. Transfer to a bowl.
• In a large bowl, whisk together eggs, milk, 1 teaspoon salt, and 1/8 teaspoon pepper until well combined. Stir in rye berries, chard leaves and stems, and all but 1 tablespoon combined chopped herbs and scallions.
• Return skillet to medium-high heat; add remaining 1 tablespoon oil. Add egg mixture and cook, stirring with a spatula to create large curds, until eggs are just beginning to set, about 3 minutes. Remove from heat, dollop with ricotta, and transfer to oven. Broil until eggs are puffed, just set, and beginning to brown in spots, 2 to 3 minutes. Let stand 10 minutes. Garnish with remaining chopped herbs and scallions, and serve warm or room temperature.

BAKED FRITTATA WITH YOGURT, CHARD AND GREEN GARLIC

Steps:

• Preheat oven to 350 degrees. Bring a large pot of water to a boil.
• Strip chard leaves from stems. Wash both leaves and stems thoroughly. Set aside stems for another purpose. You should have about 6 cups leaves, tightly packed.
• Add a generous amount of salt and the greens to the boiling water. Blanch greens for about 1 minute, until tender, and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Chop medium-fine. You should have about 1 1/2 cups chopped chard.
• Heat 1 tablespoon of the olive oil over medium heat in a heavy skillet and add green garlic, thyme and rosemary. Add a generous pinch of salt and cook, stirring often, until the garlic is fragrant, 2 to 3 minutes. Add chopped chard and cook, stirring, until ingredients are combined and greens are nicely coated with oil. Remove from heat.
• Place remaining tablespoon of olive oil in a 2-quart gratin or baking dish, or in a 9-inch ovenproof skillet, and place in oven for 5 minutes. Meanwhile, whisk eggs in a large bowl. Season with salt (about 1/2 teaspoon) and freshly ground pepper to taste. Whisk in yogurt. Stir in greens mixture.
• Remove baking dish from the oven, brush sides with hot oil, and scrape in the egg mixture. Place in oven and bake 30 minutes, or until set and slightly puffed. Remove from oven and allow to cool for at least 10 minutes before serving. Serve hot, warm, room temperature or cold.